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Vegan Tortellini in Creamy Pesto Sauce

Vegan Tortellini in Creamy Pesto Sauce

5 from 2 votes
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Author: Holly Gray


  • 20 ounces vegan cheese tortellini
  • 2 tablespoons vegan butter
  • 2 tablespoons garlic minced
  • 2 cups  soy creamer
  • 1 cup vegan parmesan cheese shredded
  • 6 tablespoons vegan pesto sauce
  • sea salt and ground black pepper to taste


  • Prepare pasta according to package directions. Drain and set aside.
  • In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes.
  • Whisk in the creamer and bring to a boil, stirring frequently.
  • Reduce heat to low and mix in the Parmesan cheese. When the cheese has melted in to the sauce, stir in the pesto and allow to simmer 3-5 minutes. Season to taste with salt and pepper.
  • Fold in the tortellini and serve warm.
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